Homemade Fresh Pasta

30m
Serves 1
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Directions

  1. 1Place two cups of all-purpose flour into a mixing bowl.
  2. 2Add three large eggs to the flour.
  3. 3Mix the ingredients with your hands until it forms a crumbly texture.
  4. 4Dump the crumbly dough onto your counter.
  5. 5Start to fold the dough on itself and push, using the formed dough ball to pick up any dry bits.
  6. 6Knead the dough for 6-8 minutes until it is soft, stretchy, and malleable, and does not stick to your hand.
  7. 7If the dough sticks, dust with flour; if it's not pliable, sprinkle with water.
  8. 8Wrap the kneaded dough in plastic wrap.
  9. 9Let the dough rest on the counter for about 30 minutes.
  10. 10Lightly dust a work surface with flour.
  11. 11Take a quarter of the dough, keeping the rest covered with a towel.
  12. 12Lightly dust the small piece of dough with flour.
  13. 13Using a rolling pin, roll out the dough as thinly as desired, until you can barely read through it.
  14. 14Dust a knife with flour and cut the pasta dough into your desired shape and thickness.
  15. 15Repeat the rolling and cutting process with the remaining dough.
  16. 16Bring a pot of salted water to a rapid boil.
  17. 17Add a knob of cold butter to a pan and have your mise en place ready.
  18. 18Gently place the fresh pasta into the boiling water.
  19. 19Cook the pasta for about one or two minutes.
  20. 20Taste a piece to check if it's cooked.
  21. 21Transfer the cooked pasta from the water directly into the pan with butter.
  22. 22Gently stir the pasta to melt the butter.
  23. 23Plate the pasta by twirling it with tongs into a bowl.

Ingredients

  • 2 cups all-purpose flour
  • 3 large eggs
  • sprinkle water
  • extra dust flour
  • 1 knob cold butter
  • salt

Equipment

mixing bowlcountertopplastic wraptowelrolling pinknifepizza cutterpotpantongs

Tips

  • Think of Play-Doh when making fresh pasta.
  • If the dough sticks to your hand, dust with flour.
  • If the dough is not pliable and breaks, sprinkle with water.
  • Knead the dough for 6-8 minutes for best results.
  • Let the dough rest for at least 30 minutes to relax the gluten structure.
  • Work with smaller pieces of dough for easier rolling.
  • Dust your knife with flour for easier cutting.
  • Have all your mise en place ready for cooking fresh pasta to avoid overcooking.

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